- Plain flour, for dusting
- 500g/1lb 2oz ready-made puff pastry, thawed if frozen
- 1 free-range egg, lightly beaten
- 100g/4oz peas
- 100g/4oz pre-roasted red peppers in oil, drained
- 100g/4oz cooked beetroot
- 100g/4oz goat’s cheese, crumbled
- Salt and freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Flat-leaf parsley, torn
Preheat the oven to 200°C, 400°F, Gas 6.
Dust a work surface with flour and roll out the puff pastry to 5mm/¼in thick. Using a 11.5cm/ 4½in-diameter cutter, make 4 discs. With a sharp knife, lightly score a circle 1cm/½in from the edge of each disc, without cutting through the pastry. Brush each disc with egg, place on a non-stick tray and bake in the centre of the oven for 20 minutes.
Meanwhile, boil the peas in lightly salted water for 2 minutes. Refresh under cold water for a minute, drain, then set aside.
Slice the peppers and cut the beetroot into chunks. Place both in a bowl with the peas and goat’s cheese, and season well.
When the pastry cases are golden and cooked through, remove from the oven. When cool enough to handle, use a sharp knife to cut out the inner part of each.
Mix the olive oil and vinegar to make a dressing. Add 2 tbsp of it to the goat’s cheese mixture and combine well. Place the pastry cases on 4 plates and fill with the vegetable and cheese mixture.
Sprinkle with parsley and serve with the remaining dressing.